Sunday, November 4, 2007

Breakfast is Served


Breakfast Trifle
Knife-and-Fork Breakfast Burritos
Overnight Coffee Cake
Chocolate Chai Tea

I wanted to make a great breakfast and one that was easy so I did a menu, with the help of the Holiday's issue of Better Homes and Gardens of 07. I just love when the holidays come around because the fun ideas really come out. Sometimes it feels like people aren't getting inspired until Thanksgiving and Christmas are here since that is when most of the entertaining is suppose to be happening. . .according to the magazine world, anyways! Well, I also stayed up till 1 a.m. baking because I really got into a cookie thing too. I can't post everything in one blog because I don't want to be responsible for blogger overload! =D

Breakfast Burritos
These burritos can be made the night before and assembled the next morning. The egg burritos take about 30 minutes for prep and 5 minutes to cook per batch.
6 eggs, slightly beaten
3 T. milk
1/4 t. salt
1/4 t. ground black pepper
Nonstick cooking spray or cooking oil
1 15-ounce can pinto beans or black beans, rinsed and drained
1/2 c. bottled or homemade chunky salsa
2 small tomatoes, thinly sliced
3/4 c. crumbled Monterey Jack cheese- or however much you prefer
1/3 c. sour cream
2 T. snipped fresh mint for garnish
Extra chunky salsa to serve with the burritos if you like =D
  • In a medium bowl, combine eggs, milk, salt and pepper. Coat a 10-inch nonstick omelet pan (or skillet with flared sides) with nonstick cooking spray or brush lightly with a little cooking oil. Preheat pan over medium heat until a drop of water sizzles.
  • For each of the egg "tortillas", pour about 1/4 cup of the egg mixture into the pan. Lift and tilt pan to spread egg mixture over bottom. Return to hear. Cook for 1 1/2 to 2 minutes or until lightly browned on bottom (do not turn). Loosen edges of the egg tortilla with a spatula. Carefully slide out onto a plate. Place a piece of waxed paper over egg tortilla. Continue as above with the remaining egg mixture to make a total of six egg tortillas, stacking egg tortillas separated by waxed paper on the plate. Cover and chill egg tortillas for 4 to 24 hours.
  • Preheat oven to 350 degrees F. Coat a large baking sheet with nonstick spray; set aside. In a medium saucepan, mash the beans slightly. Stir in 1/2 c. salsa. Heat over low heat until heated through. Cover and keep warm while heating egg tortillas.
  • Place three egg tortillas on prepared baking sheet in a single layer. Bake for 5 minutes or until heated through. Carefully slide each egg tortilla onto a serving plate. On half of each egg tortilla, spread 1/4 cup of the bean-salsa mixture. Top with some of the tomatoes and cheese. Folds egg tortilla in half and then in half again to form burrito. Keep warm while preparing remaining burritos. Top each serving with a dollop of sour cream; sprinkle with mint. If you like, serve with additional salsa. Makes 6 servings.
Breakfast Trifle
1 1/2 c. of 1-inch chunks fresh pineapple or one 20-ounce can pineapple chunks (juice pack)
1 c. halved fresh strawberries
1 c. fresh blueberries
1 c. seedless green grapes
1 4-serving-size instant banana cream pudding and pie filling mix
1 1/2 c. milk
1/2 c. sour cream
2 T. slided almonds, toasted
  • Drain canned pineapple well (if using) and pat dry with paper towels. In a 1- to 1 1/2-quart trifle bowl or individual clear glasses, layer pineapple chunks, strawberries, blueberries and grapes; set aside.
  • In a medium bowl, combine dry pudding mix, milk and sour cream. Whisk for 2 minutes or until thickened; let stand 5 minutes. Pour over fruit. Cover and chill for 4 to 24 hours. Sprinkle with almonds before serving. Makes 6 servings.
Overnight Coffee Cake
3 c. all-purpose flour
1 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
1 c. butter, softened
1 1/4 c. sugar
3 eggs
1 15-ounce carton ricotta cheese
3/4 c. chopped nuts (I use pecans)
1/2 c. packed dark brown sugar
2 T. toasted wheat germ
1 T. ground cinnamon
1 t. ground nutmeg
  • Grease bottom and 1/2-inch up the sides of a 13x9x2-inch baking pan; set aside.
  • In a large bowl, combine flour, baking powder, baking soda and salt; set aside. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar; beat until combined. Add eggs, one at a time, beating well after each addition. Beat in ricotta cheese. Beat in as much of the flour mixture as you can. Stir in any remaining flour mixture with a wooden spoon. Spread batter into the prepared pan.
  • In a bowl, combine nuts, brown sugar, wheat germ, cinnamon and nutmeg. Sprinkle evenly over batter in pan. Cover and refrigerate for up to 24 hours.
  • Preheat oven to 350 degrees F. Uncover coffee cake and bake for 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool slightly in pan on a wire rack. Serve warm.

Chocolate Chai
2/3 c. sugar
1/2 c. unsweetened cocoa powder
2 c. water
8 chai-flavor tea bags
4 c. milk
Kahlua (optional)
  • In a large saucepan, combine sugar and cocoa powder. Stir in 1/2 cup of the water until smooth. Add remaining water, whisking until combined. Heat to boiling; remove from heat. Add tea bags. Cover and steep for 20 minutes. Remove and discard tea bags, squeezing liquid from tea bags.
  • Stir milk and Kahlua, if using, into chocolate mixture and heat just to simmering. Whisk to make frothy. Pour into cups. Makes about 8 servings =D

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